And so I’m back – from outer space! Well, not from outer space, but I’m back nonetheless.
Flour and Fancy celebrated one year of photography and recipe sharing on September 16th. One year of recipes, stores, photos, and gardening! How did I choose to celebrate? I took a step back, took a break from it all, and collected my thoughts on year two. I needed some rest and relaxation, some time to bake and cook without Flour and Fancy in mind, and to formulate the culinary avenues I wanted to travel down in year two. So, I’ve been baking, settling into my new title of Mrs. Hubbard, and having fun. Everyone needs a little time away.
To celebrate the beginning of year two of the blog, I went back to the beginning – the recipe that started it all: Spiced Pumpkin Bread. This recipe marked the start of Flour and Fancy and also happens to be the most popular recipe to date.
I’ve made pumpkin bread fall after fall, and it never gets old. But I wondered, “What can I do to change this up, to mix it up and add a new flavor note to my old favorite?”
There’s one rule I always live by: It’s always better with chocolate. Pumpkin bread is no exception.
I revisited and revamped my pumpkin bread to include miniature, semi-sweet chocolate chips. The added flavor note brings a new dimension to this bread. It actually mutes the pumpkin flavor just a bit – but not too much – making this a great way to share pumpkin bread with someone that isn’t typically a big fan.
This bread is moist and gooey with the inclusion of the chocolate chips. And it’s a great celebration of fall – with chocolate along for the ride. It makes wonderful muffins, a large 9×5 loaf, or four mini loaves. If you’ve been reading this blog for awhile, you know I love personalized sizes in my baking. It cuts baking time and, in my opinion, makes a better gift.
I’m incredibly excited about the second year of Flour and Fancy – another year of sharing foods to savor. As I’ve always written, cooking and baking are acts of love that are best shared. Sharing my cooking and baking journey with you is incredibly rewarding. Thank you for reading. Thank you for commenting. Thank you for baking a batch of my cookies, muffins, or scones in your kitchen. And thanks for coming back again and again. In short, you rock. Really.
Chocolate Chip Pumpkin Bread
Makes four mini loaves, 18 standard-size muffins, or one 9×5 loaf
- 1 cup sugar
- 3/4 cup packed brown sugar
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 2 eggs, unbeaten
- 2 cups sifted flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp nutmeg
- 1 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 cup water
- 2 cups miniature semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Combine sugar, brown sugar, pumpkin, oil, and eggs. Blend in standing mixer on low setting until well combined.
- Using a sifter, combine flour, baking soda, salt, and spices. Then combine with sugar and pumpkin mixture.
- Add water. Mix well.
- Fold in 1 1/2 cup of the chocolate chips, mixing well.
- Using a well greased four mini loaf pan, fill each cavity to half full with mixture. A 9×5 loaf pan or muffin pan can also be used if you prefer.
- Sprinkle remaining chocolate chips over the top of the mixture. This creates a beautiful, chocolatey top!
- Bake for 45 to 55 minutes. Bread is ready when a dark brown color is achieved and a knife can be cleanly removed. Bread will be fairly dark due to the inclusion of the chocolate chips. It will be darker than the color you typically look for in pumpkin bread.
- Let cool for 10 minutes in loaf pan. Then, remove each loaf and carefully place on a cooling rack.
- Serve and enjoy!